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Royal Jelly, Bee Brood: Composition, Health, …

Bee Product Science, , 2017 1 Royal jelly , bee brood : Composition, health , Medicine: A Review Stefan Bogdanov For so work the honey-bees Creatures that by a rule in nature teach The Act of order to a peopled kingdom. They have a king and officer of sorts. Shakespeare, King Henry V Alas, the poet did not know that the bees had a queen, the Royal jelly being its marvellous It is said that the ancient Egyptians knew Royal jelly (RJ) and believed Royal jelly will keep the pharao s body young and beautiful even after he passes away, using it also to prepare the mummy and that Cleopatra has used it for her cosmetics in order to keep herself The ancient Chinese used Royal jelly as a aphrodisiac231.

Bee Product Science, www.bee-hexagon.net, 2017 1 Royal Jelly, Bee Brood: Composition, Health, Medicine: A Review Stefan Bogdanov For so work the honey-bees

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Transcription of Royal Jelly, Bee Brood: Composition, Health, …

1 Bee Product Science, , 2017 1 Royal jelly , bee brood : Composition, health , Medicine: A Review Stefan Bogdanov For so work the honey-bees Creatures that by a rule in nature teach The Act of order to a peopled kingdom. They have a king and officer of sorts. Shakespeare, King Henry V Alas, the poet did not know that the bees had a queen, the Royal jelly being its marvellous It is said that the ancient Egyptians knew Royal jelly (RJ) and believed Royal jelly will keep the pharao s body young and beautiful even after he passes away, using it also to prepare the mummy and that Cleopatra has used it for her cosmetics in order to keep herself The ancient Chinese used Royal jelly as a aphrodisiac231.

2 COMPOSITION Royal jelly is a viscous jelly substance. It is partially soluble in water with a density of g/mL. Its colour is whitish to yellow, the yellow colour increasing upon storage. Its odour is sour and pungent, the taste being sour and sweet. The sensory characteristics are important quality criteria. Old Royal jelly , which has not been properly stored tends to be darker and a rancid taste can develop. For optimum quality it should be stored in frozen state. The viscosity varies according to water content and age - it slowly becomes more viscous when stored at room temperature or in a refrigerator at 50C. The increased viscosity appears to be related to an increase in water insoluble nitrogenous compounds, together with a reduction in soluble nitrogen and free amino acids 277.

3 These changes are apparently due to continued enzymatic activities and interaction between the lipid and protein fractions. There are no Royal jelly international standards. However, some countries like Brazil, Bulgaria, Japan and Switzerland have established national standards. A working group of the International Honey Commission, headed by Sabatini, is working on the elaboration of an international standard. A first work in view of establishment of a standard has been published244 Table 1: Composition of Royal jelly after244 fresh lyophilized Water % 60 - 70 < 5 Lipids % 3 - 8 8 - 19 10-hydroxy-2-decenoic acid % > > Protein % 9 - 18 27 - 41 Fructose, glucose, sucrose % 7 - 18 - Fructose % 3 -13 - Glucose % 4 - 8 - Sucrose % - Ash % 2 - 5 pH - Acidity in ml NaOH/g - - Bee Product Science, , 2017 2 Humidity The water content with 60-70 % is the main component of Royal jelly .

4 The dry substance is composed of carbohydrates, proteins, amino acids and fat. Smaller quantities of minerals and vitamins are also present (see table). Proteins and peptides with 17 to 45 % of the RJ dry weight are the main substance class of RJ 155. They are the main nitrogenous substances, accounting for about 97-98 % of them 154. About 60 % of them are water-soluble 154. Free amino acids represent only % , the majority of which belong to the L series. The most representative are proline and lysine 30, 250. Upon storage at 4 C for 10 months no significant changes of amino acids were encountered, while after room temperature storage proline and lysine content increased 30.

5 This is due probably to proteolytic enzyme activity. Lipids The lipids with 3 to 19 % of the RJ dry weight 30, 157, are second in importance after the proteins. 80 to 90 % of the lipid fraction consists of free fatty acids, the rest being neutral lipids, sterols, hydrocarbons 134, 155, 157, 159, 160. Most of the organic acids are free with rather unusual structure rarely encountered in nature, mono- and dihydroxy acids and dicarboxylic acids with 8 and 10 carbon atoms 156, 157. The identification of this fraction in particular as regards the pattern and quantitative analysis of free organic acids is believed to represent the criteria of choice for defining the genuineness of RJ 29, 34.

6 The main acid 10-hydroxy-2-decenoic (HDA) is an unsaturated acid, which is determined for the evaluation of RJ genuinely. The other fatty acids are all saturated mono- and dihydroxy-, mono- and dicarboxylic acids have not been quantified exactly can be roughly estimated to be around to to 1 g/ 100 g 159 HDA and also the other fatty acids of RJ have antibacterial properties 188, 253, thus contributing to the relatively low content of bacteria in this product. Carbohydrates They are third in importance, composed of mainly fructose, glucose and sucrose 158, 161, 252, with some traces of maltose, trehalose, melibiose, ribose and erlose also being found 158, 161.

7 Minerals Ash content (minerals) represents to 3 %% of RJ fresh matter. The major elements are K, P, S, Na, Ca, Al, Mg, Zn, Fe, Cu and Mn but there are trace amounts ( mg/100 g) of Ni, Cr, Sn, W, Sb, Ti and Bi. The sodium content of RJ varies between 11 and 14 mg/ 100 g. 270 Vitamins The concentrations of vitamins in RJ are distributed over a broad spectrum; vitamins showing fairly uniform values are riboflavin, thiamine, niacin and folic acid. Likewise present but with greater variations are pyridoxine, biotin, pantothenic acid and inositol. Only traces of vitamine C are present, while the tat soluble vitamins like vitamine A,D, E and K are absent 247.

8 Other minor components Numerous minor compounds, belonging to diverse chemical categories, have been identified in Royal jelly . Among these are two heterocyclic substances, biopterine and neopterine at 25 and 5 g/g of fresh weight respectively 241. These compounds are found in the food of worker bee larvae too, but at about one tenth of these concentration. Other substances identified include several nucleotides as free bases (adenosine, uridine, guanosine, iridin and cytidine) the phosphates AMP, ADP, and ATP 181, acetylcholine (1 mg/g dry weight, 95 and gluconic acid ( % of fresh weight, 201. Benzoic acid (8-15 mg/kg) has also been found 187.))

9 Samall amounts of malic, lactic and citric acid have also been found 128. Bee Product Science, , 2017 3 Royal jelly AS A NUTRIENT Table 2 Nutritional components of Royal jelly and nutritional requirements, after 244, 251, 296 g in 100 g RDI (g/day) Water 60-70 Carbohydrates 11 - 23 320 Proteins 9 -18 50 Fat 3-8 80 Vitamins mg /100g RDI*(mg/day) Niacin (B3) 19 15 Pyridoxin (B6) Thiamin (B1) Riboflavin (B2) Pantothenic acid 23 6 Folic acid Biotin (H) Minerals mg /100g RDI*(mg/day) Potassium (K) 200-1000 2000 Calcium (Ca) 25-85 1000 Magnesium (Mg) 20-100 350 Zink (Zn) Iron (Fe) 1-11 Copper (Cu)

10 *- after the German Nutrition Society The significance of Royal jelly for human nutrition is relatively small. Assuming a daily intake of 2 g per day, the basic nutrients proteins, lipids and carbohydrates contained in RJ do not play a role for their RDI. The same is true for the minerals. From the vitamins there is a small contribution of pyridoxin (B6), thiamin (B1), riboflavin (B2) and biotin (H). Bio-active ingredients The bioactive compounds and health -promoting properties of Royal jelly were reviewed in 2012240 HDA and other fatty acids Most of the organic acids are free with rather unusual structure rarely encountered in nature, mono- and dihydroxy acids and dicarboxylic acids with 8 and 10 carbon atoms 156, 157, the man acid being 10-hydroxydecenoic acid (HDA, see chapter one).


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